MICROBIOLOGY OF SURGICAL WOUND INFECTIONS
(MICROBIOLOGY)
Abstract
Surgical wound infections constitute a major fraction of nosocomial infections and occur within 30 days of procedure or within one year if implant is in place. Surgical wound infections have been classified based on wound location and degree of microbial contamination. Causative agents of surgical wound infections and the routes by which they access surgical incision sites have been recognized. The risk factors of surgical wound infections; patient characteristics and operative characteristics and management of these factors have been identified. Despite knowledge of the factors that influence surgical wound infections and means to prevent and/or control them, surgical patients still get infections. Diagnosis and treatment of surgical wound infections are appropriately undertaken to reduce economic costs and morbidity rate. Different surveillance methods have been adopted to reduce surgical wound infections rate.
CHAPTER ONE
INTRODUCTION
Before the mid-19th century, surgical patients commonly developed postoperative “irritative fever” followed by purulent discharge from their incision, overwhelming sepsis and often death. It was not until the late 1860s, after Joseph Lister introduced the principles of antisepsis that postoperative infection morbidity decreased substantially.
Among surgical patients, surgical wound infections are the most common nosocomial infections. Surgical wound infections occur within 30 days of procedure or within one year if implant is in place and has been classified into three according to wound location and into four according to degree of microbial contamination. Risk factors and management techniques have been identified. The pathogens isolated from surgical wound infections differ depending on the underlying problem, location and type of surgical procedure.
Surgical wound infections should be diagnosed and treated appropriately, to return patients home early and reduce morbidity. Surveillance of surgical wound infections with appropriate feedback would be desirable to reduce surgical wound infections rate.
NOT THE TOPIC YOU ARE LOOKING FOR?
Once payment is made, kindly send us your project topic, email address and payment name to +234 810 144 4147
Once payment is confirmed, Project materials will be sent to your email
This is a genus of the family Euphorbiaceae. It was first identified in Central and Southern India in 18th century. It is called carry me seed, stone-breaker, wind breaker, gulf leaf flower or gala of wind, (Bharatiya 1992). There are over 300 gen...
Bacterial are group of microorganism all of which lack a distinct nuclear membrane (and hence are considered more primitive than animal and plant cells) and most of which have a cell wall of unique composition. Most bacterial are unicellular; the cel...
Gram negative bacteria are bacteria that do not retain their crystal violet dye in the gram staining protocol. They are differentiated by their cell wall structure. The following characteristics are displayed by gram negative bacteria as follows Cyto...
Meat is an animal product. It is that part of animal that provides major source of protein in west African food. There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow). Meat can be served as ...
Milk is defined as a secretion of mammary gland of female animals. It is an exceptionally good source of protein which is of a high biological value in promoting the growth of children (ihekorany and Ngoddy, 1985). Milk is described as a good of outs...
This work was aimed at assessing microbial coal of Idodo river in Enugu state Nigeria. The samples of river was obtained from the arc of low activity, and a place where human activities are very high. The samples were collected very early in the morn...
The diet of many African peoples especially the Nigeria people are supplement with cassava products preserved by special method such as Garri, fufu etc. It may be partially or completely backed or precooked ready for eating and serving. During prepar...
Sweet orange is a strum belonging to the plant family ruracea with a botanical name citrus simrnsia. They are berries but because or their unusual structure, they are called fresperidiums. Sweet oranges originates in southern China thousands of yeast...
The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7...
Food can be contaminated with spoilage on pathogenic organisms ( micro). Infestation of these fungal organisms spoil the product so that it is not fit to eat; it also changes the taste so that the product is not desirable. The concept of food infesta...
Message Us on WhatsApp »
